Description
When you’re talking about cornbread, you’re also talking about a big bowl of chili, and nothing balances that big spoon in one hand like a warm corn muffin in the other.
Ingredients
- ½ cup unsalted butter
- ¾ cup chopped dried sweetened pineapple
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper muffin liners
- and lightly spray liners with cooking spray.
- Melt butter in a heavy saucepan over medium heat until golden brown. Remove from heat and stir in pineapple. Set aside to steep for 20 minutes.
- Whisk flour
- cornmeal
- baking soda
- and salt until combined. Set aside.
- Combine buttermilk
- eggs
- and pineapple mixture in a large bowl. Whisk until smooth
- about 1 minute. Add flour mixture to buttermilk mixture; whisk until just combined.
- Divide batter evenly between the prepared muffin cups and bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean
- about 25 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr 40 mins
Servings: 12